JP4158948B2 - Bean softener and process for producing processed beans - Google Patents
Bean softener and process for producing processed beans Download PDFInfo
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims description 55
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims description 54
- 238000000034 method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 229910052783 alkali metal Inorganic materials 0.000 claims description 11
- -1 alkali metal salt Chemical class 0.000 claims description 11
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 10
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 10
- 239000000174 gluconic acid Substances 0.000 claims description 10
- 235000012208 gluconic acid Nutrition 0.000 claims description 10
- 235000021374 legumes Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000004902 Softening Agent Substances 0.000 claims 1
- 239000003814 drug Substances 0.000 claims 1
- 229940079593 drug Drugs 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 description 7
- 244000068988 Glycine max Species 0.000 description 7
- 235000012041 food component Nutrition 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 235000013557 nattō Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 229910019142 PO4 Inorganic materials 0.000 description 3
- HLCFGWHYROZGBI-JJKGCWMISA-M Potassium gluconate Chemical compound [K+].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O HLCFGWHYROZGBI-JJKGCWMISA-M 0.000 description 3
- 235000011453 Vigna umbellata Nutrition 0.000 description 3
- 240000001417 Vigna umbellata Species 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000021317 phosphate Nutrition 0.000 description 3
- 235000002949 phytic acid Nutrition 0.000 description 3
- 238000004065 wastewater treatment Methods 0.000 description 3
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 2
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 2
- 240000004713 Pisum sativum Species 0.000 description 2
- 235000010582 Pisum sativum Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 229940050410 gluconate Drugs 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 229940068041 phytic acid Drugs 0.000 description 2
- 239000000467 phytic acid Substances 0.000 description 2
- 239000004224 potassium gluconate Substances 0.000 description 2
- 235000013926 potassium gluconate Nutrition 0.000 description 2
- 229960003189 potassium gluconate Drugs 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- 235000012207 sodium gluconate Nutrition 0.000 description 2
- 239000000176 sodium gluconate Substances 0.000 description 2
- 229940005574 sodium gluconate Drugs 0.000 description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 235000010726 Vigna sinensis Nutrition 0.000 description 1
- 244000042314 Vigna unguiculata Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/10—Rapid cooking pulses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/24—Tenderizing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/04—Gluconic acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Description
技術分野
本発明は、大豆や小豆等の豆類を蒸煮して煮豆や納豆、佃煮等の豆類加工品を製造する際、水中に添加される豆類軟化剤に関する。本発明の豆類軟化剤は、豆類の種類を問わず種々の豆類を短時間に軟らかく、且つ均一な硬さに加工することができ、しかも豆類本来の栄養成分も損なうことなく、加工後もそのままの栄養価を保持し得、且つ廃水処理時における環境汚染の心配もないことから極めて有用である。
背景技術
大豆や小豆等の豆類を加工して味噌、醤油、納豆、煮豆、佃煮等を得るに当たっては、生の豆類を水中に一定時間浸漬して吸水させた後、沸騰水中で煮るか、或いは、圧力鍋等を利用して蒸気で蒸したものを加工するのが一般的である。その際、豆類を蒸煮した後の軟らかさと硬さを短時間にバランス良く調整することが重要であり、これを如何にうまく制御できるかによって、最終加工品の栄養価が大きく変化する。
従来より、豆類を軟らかくして均一な硬さを得る目的で、浸漬水中にフィチン酸やリン酸塩類（ピロリン酸ナトリウムなど）を添加する方法が採用されている。しかしながら、これらのフィチン酸やリン酸塩類を使用すると、例えばリン酸塩ではミネラルの吸収が阻害される等、加工後の豆類の栄養価が大きく変動し、豆類本来の栄養成分が損なわれる等の問題がある。その他、廃水処理時には環境への悪影響も懸念される。
本発明は上記事情に着目してなされたものであり、その目的は、軟らかさと硬さがバランス良く組合わされた品質の高い豆類加工品を簡易に提供し得る軟化剤であって、豆類本来の栄養成分をそのまま引出すことができ、しかも環境にもやさしい新規な豆類軟化剤を提供すること、及び豆類加工品を効率よく製造することのできる方法を提供することにある。
発明の開示
上記課題を達成することのできた本発明の豆類軟化剤は、グルコン酸のアルカリ金属塩を含有するところに要旨を有するものである。
また、上記課題を解決し得た本発明に係る豆類加工品の製造方法は、上記豆類軟化剤を添加した水中に、豆類を浸漬するところに要旨を有するものである。
本発明者らは上記課題を解決すべく鋭意検討した結果、豆類を浸漬した水中にグルコン酸のアルカリ金属塩を添加すると、硬さの均一な、程よい硬さと軟らかさを兼ね備えた豆類加工品が得られることを見出し、本発明を完成した。
上述した通り、本発明の豆類軟化剤は、グルコン酸のアルカリ金属塩を含有するものである。上記グルコン酸のアルカリ金属塩としては、グルコン酸ナトリウムおよびグルコン酸カリウムが挙げられ、これらは単独で使用してもよいし、２種を併用しても構わない。
尚、本発明の豆類軟化剤は、上記グルコン酸のアルカリ金属塩を必須的に含有するものであるが、更に他の特性を得る為に、本発明の作用を損なわない範囲で食塩やビタミン、ミネラル等を併用することも可能である。
次に、本発明の豆類軟化剤を用いて豆類加工品を得る方法について説明する。具体的には、豆類を浸漬した水中に本発明の豆類軟化剤を添加し、一定時間浸漬して吸水させた後、沸騰水中で煮るか、或いは、圧力鍋等で加圧する等の方法を採用することができる。
ここで、豆類を浸漬した水中に添加される上記グルコン酸のアルカリ金属塩の量は、０．３〜５重量％とすることが好ましい。０．３重量％未満では、所望の作用が得られない。より好ましくは０．５重量％以上であり、更により好ましくは１重量％以上である。一方、５重量％を超えて使用しても効果は飽和してしまい、経済的でない。
また、その他の条件（浸漬時間や、加熱温度、加熱時間等の加熱条件）については、使用する豆類の種類やグルコン酸アルカリ金属塩の含有量等に応じて適宜好適な範囲を選択することができるが、概ね、浸漬時間については５〜24時間とすることが推奨される。
本発明に用いられる豆類は、大豆、小豆、インゲン豆、エンドウ、ササゲ、そら豆、ひよこ豆、ライマ豆、りょくとう豆、金時豆などが挙げられ、これらの豆類を加工した豆類加工品としては、味噌、醤油、納豆、煮豆、甘納豆、佃煮などが挙げられる。
以下実施例に基づいて本発明を詳述する。ただし、下記実施例は本発明を制限するものではなく、前・後記の趣旨を逸脱しない範囲で変更実施することは全て本発明の技術範囲に包含される。
実施例
３種類の豆類（大豆、青大豆、及び大正金時豆）を下記条件にて蒸煮した後、冷却してから、１kg台秤の上に置き、指先で該豆類を１個ずつ押し潰した。このときの台秤の針が示す加重力を記録し、軟らかさの指標とした。この操作を、同一種の豆類について100個繰り返して行った。本実施例に使用した豆類軟化剤は、グルコン酸ナトリウム（GNA）及びグルコン酸カリウム（GK）（＝本発明例）、並びにフィチン酸及びピロリン酸ナトリウム（＝従来例）である。その他、豆類軟化剤を全く添加しない無添加例についても同様に処理し、これらを比較検討した。
▲１▼豆類を水洗（水道水中で２時間オーバーフロー）
▲２▼浸漬（22時間）
▲３▼蒸煮［圧力鍋にて加圧（1.3kg／cm2）］
大豆‥‥30分、青大豆‥‥12分、
大正金時豆‥‥12分
▲４▼放冷（３時間）
▲５▼加重力測定
これらの結果を表１〜３に併記する。
産業上の利用可能性
本発明の豆類加工品は上記の様に構成されているので、適度な硬さを有する、軟らかさと硬さがバランス良く組合わされた品質の高い豆類加工品を簡易に提供することができる。しかも、本発明の豆類軟化剤を使用すれば、豆類本来の栄養成分をそのまま引出すことができ、且つ廃水処理時における汚染の心配もないので、栄養学的にも環境面からも極めて有用である。TECHNICAL FIELD The present invention relates to a bean softener added to water when beans such as soybeans and red beans are steamed to produce processed beans such as boiled beans, natto and boiled beans. The bean softener of the present invention can process various beans regardless of the type of bean in a short time, and can be processed to a uniform hardness, and without damaging the original nutritional components of the beans, as it is after processing. It is extremely useful because it can maintain its nutritional value and there is no concern about environmental pollution during wastewater treatment.
Background Art When processing beans such as soybeans and red beans to obtain miso, soy sauce, natto, boiled beans, boiled beans, etc., immerse raw beans in water for a certain period of time and absorb water, or boil in boiling water, or It is common to process steamed food using a pressure cooker. At that time, it is important to adjust the softness and hardness after cooking the beans in a short time in a well-balanced manner, and the nutritional value of the final processed product varies greatly depending on how well it can be controlled.
Conventionally, a method of adding phytic acid or phosphates (sodium pyrophosphate, etc.) to the immersion water has been adopted for the purpose of softening beans and obtaining uniform hardness. However, when these phytic acids and phosphates are used, the nutritional value of the processed beans greatly fluctuates, for example phosphate inhibits mineral absorption, and the original nutritional components of the beans are impaired. There's a problem. In addition, there are concerns about adverse environmental impacts during wastewater treatment.
The present invention has been made paying attention to the above circumstances, and the purpose thereof is a softener that can easily provide a processed high quality legume product in which softness and hardness are combined in a well-balanced manner. It is an object of the present invention to provide a novel bean softener that can extract nutritional components as they are and is also environmentally friendly, and to provide a method that can efficiently produce processed beans.
DISCLOSURE OF THE INVENTION The bean softener of the present invention that has achieved the above-mentioned problems has a gist in that it contains an alkali metal salt of gluconic acid.
Moreover, the manufacturing method of the processed legume product which concerns on this invention which could solve the said subject has a summary in the place which immerses beans in the water which added the said beans softener.
As a result of intensive studies to solve the above problems, the present inventors have added a gluconic acid alkali metal salt to the water in which beans are soaked to obtain a processed bean product having uniform hardness and moderate hardness and softness. As a result, the present invention was completed.
As described above, the bean softener of the present invention contains an alkali metal salt of gluconic acid. Examples of the alkali metal salt of gluconic acid include sodium gluconate and potassium gluconate. These may be used alone or in combination of two kinds.
Incidentally, the bean softener of the present invention essentially contains the alkali metal salt of gluconic acid, but in order to obtain other properties, salt and vitamins, as long as the action of the present invention is not impaired, It is also possible to use minerals or the like together.
Next, a method for obtaining a processed bean product using the bean softener of the present invention will be described. Specifically, the beans softener of the present invention is added to the water soaked with beans, and after soaking for a certain period of time to absorb water, it is boiled in boiling water or pressurized with a pressure cooker etc. can do.
Here, the amount of the alkali metal salt of gluconic acid added to the water in which the beans are immersed is preferably 0.3 to 5% by weight. If it is less than 0.3% by weight, the desired action cannot be obtained. More preferably, it is 0.5% by weight or more, and still more preferably 1% by weight or more. On the other hand, even if it exceeds 5% by weight, the effect is saturated and it is not economical.
Moreover, about other conditions (heating conditions, such as immersion time, heating temperature, and heating time), it is possible to select a suitable range as appropriate according to the type of beans used and the content of alkali metal gluconate. However, it is generally recommended that the immersion time be 5 to 24 hours.
Examples of the beans used in the present invention include soybeans, red beans, kidney beans, peas, cowpeas, broad beans, chickpeas, laima beans, rokuto beans, kinkoki beans, and the like, processed beans made from these beans Examples include miso, soy sauce, natto, boiled peas, sweet natto, and boiled potatoes.
The present invention is described in detail below based on examples. However, the following examples are not intended to limit the present invention, and all modifications made without departing from the spirit of the preceding and following descriptions are included in the technical scope of the present invention.
Example 3 Three kinds of beans (soybeans, green soybeans, and Taisho gold beans) were steamed under the following conditions, then cooled, placed on a 1 kg scale, and crushed one by one with a fingertip. . The load force indicated by the needle of the platform scale at this time was recorded and used as an index of softness. This operation was repeated 100 times for the same kind of beans. Bean softeners used in this example are sodium gluconate (GNA) and potassium gluconate (GK) (= example of the present invention), and phytic acid and sodium pyrophosphate (= conventional example). In addition, it processed similarly about the additive-free example which does not add a bean softener at all, and compared these.
▲ 1 ▼ Rinse beans (overflow in tap water for 2 hours)
(2) Immersion (22 hours)
(3) Steaming [Pressurization in a pressure cooker (1.3 kg / cm 2 )]
Soybeans 30 minutes, green soybeans 12 minutes
Taisho Kintoki Beans 12 minutes ▲ 4 ▼ Cooling (3 hours)
(5) Measurement of load force These results are shown in Tables 1-3.
INDUSTRIAL APPLICABILITY Since the processed beans product of the present invention is configured as described above, a processed product of high-quality beans that has an appropriate hardness and a good balance between softness and hardness is easily provided. can do. In addition, if the bean softener of the present invention is used, the original nutritional components of the beans can be extracted as they are, and there is no fear of contamination during wastewater treatment, which is extremely useful from a nutritional and environmental standpoint. .
Claims (4)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9027398 | 1998-04-02 | ||
| PCT/JP1999/000800 WO1999051113A1 (en) | 1998-04-02 | 1999-02-22 | Bean softening agent and process for producing processed beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP4158948B2 true JP4158948B2 (en) | 2008-10-01 |
Family
ID=13993917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55026299A Expired - Fee Related JP4158948B2 (en) | 1998-04-02 | 1999-02-22 | Bean softener and process for producing processed beans |
Country Status (4)
| Country | Link |
|---|---|
| US (1) | US6316037B1 (en) |
| JP (1) | JP4158948B2 (en) |
| KR (1) | KR100384824B1 (en) |
| WO (1) | WO1999051113A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7449206B2 (en) * | 2003-11-14 | 2008-11-11 | Td Moser Farms, L.L.C. | Method for post-harvest processing of the green cicer bean |
| JP6051140B2 (en) * | 2013-10-18 | 2016-12-27 | 三島食品株式会社 | Method for producing soft retort soybean |
| JP7385232B2 (en) * | 2019-02-12 | 2023-11-22 | あづま食品株式会社 | Natto production method |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3718479A (en) * | 1970-06-02 | 1973-02-27 | Shawa Sangyo Kk | Method for manufacture of processed foods from soybeans |
| JPS4971155A (en) | 1972-11-11 | 1974-07-10 | ||
| JPS53148560A (en) | 1977-05-26 | 1978-12-25 | Tengu Kanzume Kk | Production of freezed peas |
| JPS5846307B2 (en) | 1980-02-19 | 1983-10-15 | 株式会社 日阪製作所 | Processing method for food raw materials such as fava beans |
| KR920005993B1 (en) | 1990-05-08 | 1992-07-25 | 서지수 | Process for making soybean curd containing fiber from soybean |
| KR950009967B1 (en) * | 1992-09-09 | 1995-09-04 | 진양기계산업주식회사 | Method for manufacturing paper cup |
| JP2663101B2 (en) * | 1993-12-22 | 1997-10-15 | 北海道 | Soy softening method |
| JP3053565B2 (en) | 1995-12-29 | 2000-06-19 | 新潟県 | Method for treating food, rice and beans, and method for producing processed food using rice and beans treated by the method |
| JPH1057003A (en) * | 1996-08-21 | 1998-03-03 | Fujisawa Pharmaceut Co Ltd | 'miso' and its preparation |
| KR19990040616A (en) * | 1997-11-19 | 1999-06-05 | 강호윤 | Soybean jelly manufacturing method |
-
1999
- 1999-02-22 WO PCT/JP1999/000800 patent/WO1999051113A1/en active IP Right Grant
- 1999-02-22 JP JP55026299A patent/JP4158948B2/en not_active Expired - Fee Related
- 1999-02-22 US US09/647,425 patent/US6316037B1/en not_active Expired - Fee Related
- 1999-02-22 KR KR10-2000-7010526A patent/KR100384824B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| WO1999051113A1 (en) | 1999-10-14 |
| KR100384824B1 (en) | 2003-05-23 |
| US6316037B1 (en) | 2001-11-13 |
| KR20010034634A (en) | 2001-04-25 |
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